Chicken Pan Sauce
Servings: 6 people
Calories: 80kcal
Put your leftover chicken drippings to use in this surprisingly simple Chicken Pan Sauce recipe! It’s easy to make with either roasted chicken drippings or chicken broth as the base and is loaded with deeply rich and savory flavors.
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Equipment
- Saucepan
Ingredients
- Drippings from roasted chicken about ¾ cup (optional)
- ¼ cup dry white wine or dry vermouth
- 2 cups chicken broth low sodium
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1/4 cup water
- 3 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- If using drippings (optional): Pour the drippings from a roasted chicken into a liquid measuring cup or bowl. Let it sit for a few minutes, then use a spoon to skim the fat from the top, reserving the drippings on the bottom.
- Add the drippings to a small saucepan and add the ¼ cup dry white wine or dry vermouth. Heat over medium-high heat until the mixture reduces by about half. Add the 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, f½ teaspoon black pepper and bring to a simmer.
- Meanwhile, to a small mason jar or tupperware container, add 1/4 cup water and 3 tablespoons cornstarch and shake well to combine.
- Add the cornstarch slurry to the simmering gravy mixture. Whisk to combine. Reduce the heat to medium-low and continue whisking, until thickened. Season with salt and pepper, to taste.
- Remove from heat and enjoy.
Notes
Storing
- Store leftover chicken pan sauce in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
- Thaw overnight in the fridge and give the thickened sauce a good stir with a splash of broth as you reheat it in a saucepan on the stove. You can also microwave it in 30-second increments, being sure to stir it each time.
- Double the recipe and refrigerate or freeze for easy use later on.
- Are you fresh out of chicken drippings? You can still make this chicken pan sauce without drippings by omitting them from the recipe. The chicken broth will then be used as the base instead.
- Strain the drippings through a fine mesh sieve if you prefer a perfectly smooth and creamy texture. It will remove the larger brown bits and any pieces of chicken.
- Easily adjust the consistency of your pan sauce to your liking. For a thinner pan sauce, mix in more broth. For a thicker sauce, simply continue simmering until it reduces to your desired thickness.
- Drippings from roasted chicken are typically already salted. Always taste your gravy before adding salt or adjust the seasonings when it’s done simmering.
- If your sauce is not thickening, check that you’ve added the cornstarch slurry and be patient - sometimes it just needs to simmer for a little while longer.
- Make this chicken pan sauce up to 3 days ahead of serving. Keep it in an airtight container in the fridge until it’s time to reheat and serve.
- The best way to avoid lumps, apart from straining this sauce, is to continuously whisk it while it’s simmering on the stove.
- For a richer, luxurious pan sauce, whisk a little melted butter into the reduced mixture when you add the broth.
- No drippings - If you don’t have chicken drippings on hand, use a rich and savory store-bought or homemade chicken broth instead.
- Alcohol-free pan sauce - Some people don’t like cooking with alcohol, and that’s perfectly fine. In that case, a splash of apple juice, white grapefruit juice, balsamic vinegar, or apple cider vinegar will give the chicken pan sauce depth and flavor without needing the wine.
- Creamy chicken pan sauce - Add in some heavy cream at the end for extra body and richness.
- Garlic - For an extra depth of flavor, add minced raw or roasted garlic along with the soy sauce, herbs, and seasonings just before simmering. I suggest straining the pan sauce at the end to avoid any pieces of garlic left behind.
- Gluten free - To make gluten free chicken pan sauce, replace the soy sauce with gluten free soy sauce, tamari, or coconut aminos.
- Turkey pan sauce - Make this sauce with the pan drippings from roasted turkey instead of chicken. Or make it with turkey broth or stock if you don’t have the drippings on hand.
- Vegetarian pan sauce - If you’re looking for a vegetarian or vegan option, experiment with vegetable broth as a savory base for your sauce. You can also use mushroom broth for an earthier, more umami-forward flavor.
- Umami boost - Sauté sliced mushrooms in the chicken drippings before adding the broth and seasonings for a mouthwatering umami boost.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 469mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg